Fill a mixing glass with ice. Add the rum, black pepper syrup, orange bitters, and Angostura bitters. Stir until well-chilled, about 15 seconds. Strain into a rocks or old fashioned glass filled with ice. Garnish with an orange peel or twist.

In a sauce pan, melt butter. Whisk in sugar, corn syrup, and salt and bring to a boil. Let the mixture caramelize, boiling for about five minutes or until it turns golden brown. Remove from the heat. Whisk in the vanilla and the baking soda.

Pour popcorn into a VERY large bowl, and pour the caramel over the top. Using a spoon – the carmel is molten hot – combine the carmel and mix the popcorn. Spread the popcorn over two large lined cookie sheets. Line with parchment or silicone mats. Place in the oven for 30-45 minutes, toss and rotate the popcorn every 15 minutes.

Remove from the oven and let the popcorn cool for at least 1 hour.

While cooling, melt the chocolate and the coconut oil together to get a smooth, “drizzly” consistency, and drizzle over the top of the cooled caramel popcorn.

Sprinkle the toasted coconut and chopped Samoas over the warm chocolate so it sticks. Let the chocolate rest until cooled. Break popcorn into bite sized chunks and devour.